Friday, June 28, 2013

Mulligatawny!

Before I talk about the recipe I have to make a few other comments. You may be wondering why on earth this guy would be posting a recipe for soup in the middle of summer, or at least early summer. Nonetheless, it's hot outside. Well, the answer to this is twofold...one is that it was on the menu where I work (so I had to make it), but also because I really enjoy this soup. But the less obvious reason (to most, I think) is that even though spicy food is often thought of as "warming foods" for cold weather, spicy foods originate in hot climates and are naturally eaten there. Spicy foods, in fact, act as a natural air conditioner of sorts...they make you sweat which cools you off. Spicy foods are also known to stimulate the appetite, which may be lacking during steamy weather (interesting how nature takes care of us). Anyhow, mulligatawny is a curried chicken and rice soup of British-Indian origin. It is really easy to make and really delicious (it freezes well also, in the even you make too much of it). The recipe below is a basic one; when I make it for myself I add more hot pepper or a splash of hot pepper sauce. It is, without doubt, a meal in itself.

Mulligatawny

Makes
about 3 quarts.

3
tablespoons butter

1
small onion, diced

3
ribs celery, diced

2
carrots, diced

1
red bell pepper, diced

1
clove garlic, minced

2
slices ginger, minced

2
tablespoons sugar

1
tablespoon curry powder

1/2
teaspoon cumin

1/2
teaspoon black pepper

2
teaspoon salt

1/2
teaspoon crushed hot pepper

4 tablespoons flour

1
apple, diced

6
cups chicken broth

3
cups diced, cooked chicken

1/2
cup cooked white rice

Heat
the butter in a heavy-bottomed pot, add the onion, celery, carrot,
and red bell pepper, sauté over medium heat until translucent. Add
the garlic and ginger, sauté 2 minutes. Stir in the sugar, curry,
cumin, pepper, salt, and hot pepper, sauté 2 minutes. Stir in the
flour and cook for 5 minutes over low heat while stirring. Add the
apple, stir in the chicken broth and chicken; simmer for 20 minutes.
Stir in the rice just before serving.